Some lovely contrasting flavours explode in this dish- the richness of the salmon is intensified by the roasting process – which is cut through by the sweetness of the peas and lettuce, the sharp yet rich sauce refreshes the palette

This dish celebrates three contrasting varieties of asparagus- steamed Lancashire asparagus –from the village of Formby- char-grilled German white asparagus, (the most prized in their neck of the woods, chunky) French wild asparagus (resembling ears of wheat!) warmed in nonna Gemma virgin olive oil.

They are treated in three different ways to preserve (wild asparagus-warmed)- intensify (white asparagus –char-grilled) and enhance-(English – steamed & buttered)

They are served on a little purple frizzee lettuce – which has a taste of boiled jersey royals!

And to finish a soft free-range egg from Bannerigg Farm in Windermere coated in crispy crumbs.

If we’ve tingled your taste buds why not come along to the restaurant and take advantage of our Gourmet Diners Club where up to four of you can dine at the restaurant and get up to 50% off your food bill.